Pumpkin 2016
All Grain Recipe
Submitted By: mashinmatt (Shared)
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Brewer: Matt and Chris | |
Batch Size: 6.00 gal | Style: Fruit Beer (20A) |
Boil Size: 7.30 gal | Style Guide: BJCP 2008 |
Color: 35.2 SRM | Equipment: 8 gal BK and 10 gal Igloo MLT |
Bitterness: 26.8 IBUs | Boil Time: 60 min |
Est OG: 1.068 (16.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.027 SG (6.8° P) | Fermentation: Ale, Two Stage |
ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
2 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
1 lbs 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
1 lbs 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
8.00 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
5 |
1.00 oz |
Brewer's Gold [8.5%] - Boil 60 min |
Hops |
6 |
1.00 oz |
Fuggle [4.5%] - Boil 10 min |
Hops |
7 |
1.00 |
Cinnamon Stick (Boil 10 min) |
Misc |
8 |
1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
9 |
Notes
Recipe: Baked 29oz pure pumpkin with 2 tsp pumpkin pie spice for 1.5 hours at 375F until fairly dried out. Added the pumpkin at the beginning of the boil. Added 2 nutmegs, 2 cinn sticks and 1/2 vanilla bean with 10 mins left in boil.
Mash: Hit mash temp of 156.5F. Mashed out at168F for 15 mins. Had some issues with the thermometers but it seemed that we were pretty close on our temps. We were a little distracted doing two brews at once so we didn't get every gravity along the way.
BATCH sparge: Filled the kettle but still had a lot left in the MLT. Pre-boil gravity was low and volume was very high we tried to boil it down a bit.
Boil: Boiled a few extra minutes but probably should have done more. Added the spices and lactose with 10 minutes to go.
Pitch: Chilled to about 76F. Ended up with a little over 7 gallons into the SS Brewbucket fermenter. Pitched the yeast and put in the fridge at 69F.
Ferm: Good action in the airlock within 12 hours of pitch.
Secondary:
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